Ready-to-eat light sponge cake, 1kg
Bake a delicious and fluffy sponge base with ease
- Consistent quality every time
- Quick and inexpensive to prepare
- Easy to bake, even for beginners
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Ready-to-bake light-coloured sponge cake, 1kg
Professional baking mix for making sponge bases, roulades and capsules.
Flavourful, moist, delicate. Our baking mix can be frozen and defrostedabil.
RECIPES :
Spongebases:
Ø 26 cm, 5 cm high
Sponge cake base
Ø26-28cm
You will need:
Sponge powder 400g
Egg 250g
(approx. 6 pieces, weigh out with water if necessary)
Water 30ml
Production:
All ingredients approx. Beat for 5 minutes at medium speed and approx. 3 minutes at high speed with a fine whisk.
For Viennese base, mix in 40g melted butter.
Baking temperature: Preheated oven approx. 190-200°C
Baking time: approx. 35-45 min
Biscuit roulade30 x 40 cm
You will need:
Biscuit powder - 250g
Egg - 200g (approx. 4 pcs)
Water - 50ml
Production: Beat all ingredients for approx. 10-12min at high speed with a fine whisk.
Baking temperature: Preheated oven approx. 220-240°C
Baking time: approx. 10min
Do not open the oven during the baking time!
For chocolate roulades
Mix 15g cocoa powder with 35g water and stir into a basic sponge roulade recipe
.
For nut roulades
Add 45g hazelnut kernels, grilled and roasted, to a basic sponge roulade recipe
.
For Viennese roulades
Add 40g melted butter/margarine to a basic sponge roulade recipe.
Image source © Frank Seifert/fotolia.com
